Brennan’s Bananas Foster

May 22, 2013


Being just a hop, skip and jump away from New Orleans, we always try to make a dash over to The Crescent City every few months. We’ve eaten at most of the big famous restaurants, and also many of the little “hole in the wall” type of places that usually have food just as good as the big places. Sometimes better.


Brennan’s Founder, Owen Edward Brennan

One of our standby favorite big and famous restaurants is Brennan’s, where Bananas Foster was invented. We’ve ordered the delicious dessert several times and have never been disappointed. It’s as much an entertaining show stopper as it is a delicious, sweet treat.

When we are in New Orleans during the four hours a year the weather is cool,
we like to sit outdoors, in Brennan’s courtyard area.

I also tried to make Bananas Foster once at home — once. My version ended up pretty good for the first try, and I enjoyed eating it, sans eyebrows.

Brennan’s is on my mind this week. They have been having a rough time. Feuding family members pushing and shoving for control, and the beautiful dining establishment was scheduled for auction during the next few days.

Recent news says the auction has been put on hold for now, but nonetheless, Royal Street wouldn’t be the same without the divine aromas wafting out into the street. (Mixing with the not – so – divine smells of the gritty city.)


If Brennan’s closes, I’ll have to resort to trying my hand at homemade Bananas Foster again. And I just don’t want to risk the brows.


Here’s the original 1951 recipe from Brennan’s to try for yourself. The fire extinguisher should be close at hand.

Brennan’s Bananas Foster

1/4 cup butter (half stick)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half, lengthwise
1/4 cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and Bananas Foster begin to brown, carefully add the rum. Continue to cook in the sauce until the rum is hot, then tip the pan slightly to ignite the rum. (I had to use a wand – style lighter) When the flames subside, lift the bananas out of the pan and place one of the four banana slices over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Serves 4 happy people.

To view Brennan’s web site, click here. 

And here’s the story on the situation from The Times-Picayune here.


  • Now you just made me laugh! I’ve had great (funny) feedback from the strapless wedding gown post. One person was not happy, but maybe she was on her way to her wedding, while wearing . . . you know.

    Thanks so much for reading!


  • I never have had it but it sounds delicious. I hope they don’t close. I know how it feels when places we love leave us.

  • You can’t beat Brennan’s famous dessert! Instead of breakfast, I wish I were heading over to The Big Easy for a bite!
    Blessings from Still Woods Farmhouse
    PS: Still laughing at the strapless wedding dress post!!!

  • Such a wonderful restaurant. Brennan’s is an icon and I do hope that the family can work things out for themselves and for all of us too. Thanks for sharing the recipe!

    Big Hugs,
    Susan and Bentley

  • I had no idea of the turmoil at Brennan’s. When I was in my “coming of age” years, I lived down there for a little over two years. A little show that I was part of treated us to breakfast at Brennan’s, the first of quite a few for me over the years, and I thought I had died and gone to heaven. (I was a young girl from Anniston, AL and was pretty easily impressed!) It has now been a while, because my husband is too chicken to go back now because the crime problem is so serious. Anyway, thanks for the jolt which took me down memory lane. Bananas Foster was the first “fancy dessert” I ever learned to make. I need to do it again.

  • Anonymous says:

    Thanks for the original recipe. I have always wanted to try this, but the fire extinguisher and smoke alarm I keep within arms reach of my stove ( for good reason), will remind me to never use it.
    Enjoyed the story.
    A. Pat

  • Thanks for the recipe! This is one of my favorite things in the world to eat. I’m game to try making it at home. With my own personal hunky firefighter standing right next to me of course.

  • Family. fan. and money make for trouble. Keep watch on your eyebrows.

  • I haven’t heard any news about Brennan’s and an auction, but hope they get it sorted out and don’t close. Wish I was on that terrace for lunch right now!

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